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gourmet fare VOL 1 NO 1

WINTER 2013

GOURMETFARE.CA

YOUR RECIPE FOR A BETTER LIFE

Erin Ireland’s

Top Vancouver Chefs Share Their Secrets

Must Try Fab Five

Holiday Entertaining Cheats Coffee to Finish Off the Night

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holiday recipes

10

perfect

gluten free it’s that time again... what to do with

gifts for teens holiday recipes

help with resolutions

all the leftovers

8

kitchen gadgets to ask Santa for


From the heart of Italy Authentically made in small batches in Parma Italy. Try our entire line of Italian pasta sauces: Siciliana, Arrabiata,and Puttanesca. Drawing from the purest, all natural ingredients, our unique Ocean’s World Cuisine pasta sauces deliver exceptional taste and quality.

oceanbrands.com


Find a tantalizing array of unique gift ideas at Urban Fare. Our sensational selection of products from around the world and around the corner will make gift giving a joy—and receiving unforgettable.

Coal Harbour 305 Bute Street @ West Hastings groceries

next to

Shangri-la

1133 Alberni Street Shangri-la Building +

Yaletown

177 Davie Street @ Pacific Blvd.

False Creek

1688 Salt Street In the Village

licensed casual dining

+

Kelowna

3155 Lakeshore Road Mission Park Mall

urbanfare.com


gourmet fare Volume 1, Number 1

EDITOR IN CHIEF Nash Huntley

EDITOR AT LARGE Neelam Sharma

Winter 2013

EDITORIAL Allan Aikman COMMITTEE Douglas Tucker Ryan McDonald Neelam Sharma Nash Huntley CONTRIBUTORS

Erin Ireland, To Die For Foods Colin Aspinall, Hils Foods Melissa Davidson, Terelli Coffee Richard Wolak, VancouverFoodster.com Neelam Sharma, Staff Writer Megan Bingham Jessica Davidson Chef Shona Pearson

CHEF Executive Chef Ryan McDonald NUTRITIONIST Heather McColl, Registered Dietitian PUBLISHER Overwaitea Food Group, LP A Jim Pattison Business CONTACT 305 Bute Street Vancouver, BC V6C 3T6 CANADA info@gourmetfare.ca gourmetfare.ca

editor’s note From The Heart

Welcome to the inaugural issue of Gourmet Fare. We’re honoured that it made its way into your hands and kind of amazed that you’re actually reading this note. So, consider yourself one of the lucky few here right now for this literary toast to what we hope will one day be your trusted resource for everything food related in our community. These days, it’s not often that a publication is inspired by passion but that was most certainly the case with this one. Years of working with food and learning the unique stories that lie behind each item that goes on your plate, is what we share – figuratively, and now literally, with you. What started as a dream to share recipes and stories from the heart now lies in the pages ahead. The team behind this magazine is a collaboration of food reporters, local producers and front line industry workers. Simply put, food is our thing. Our website and social media pages will keep the discussion going in between issues, so please visit and join in. Your honest feedback will help make us better.

ADVERTISING ads@gourmetfare.ca

The holidays are now just days away and we hope you get to spend some

COPYRIGHT All material appearing in Gourmet Fare is

quality time seated at your dining table with your family and loved ones.

copyright unless otherwise stated or it may rest with the provider of the supplied material. Gourmet Fare takes all care to ensure

Warmest regards,

information is correct at time of printing, but the publisher accepts no responsibility or liability for the accuracy of any information contained in the text or advertisements. Views expressed are not necessarily endorsed by the publisher or editor.

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Nash, on behalf of the team.


7 14

27 28

Great Christmas Gifts Wine Pairing 101

Brush Up on Olive Oil Vancouver’s Food Scene: 2013 Review

On The Cover:

6 8 12 16 19 20

Leftable Likeovers Delectable DIY Desserts Vancouver Chefs Share Some Secrets Erin Ireland’s “Must Try Five” A Gluten Free Christmas Entertaining Cheats

21 23 25 29 30

Top Kitchen Gadgets for 2014 Resolution Resurrection The Great Turkey Switch The Top Ten Gifts for Teens The Perfect Finish: Coffee Recipes


left able like overs After hours and hours of magazine humdrum one evening at the office, our editor in chief blurted out “leftable likeovers” in reference to our feature on leftovers. A full minute later, the slip-up was finally noticed and followed with a reactionary giggle. Creativity is exhausting. This lament also rings true for dinner leftovers; thinking up new ways to eat the same thing is tiresome. The new moniker seemed apt. So it stuck, and now in every issue we provide you with scrumptious leftable likeover recipes. Win!

Bang Bang Thai Turkey Salad serves 6 to 8 peanut sauce: 2 tsp canola oil 2 cloves minced garlic 3 tbsp smooth peanut butter 2 tbsp Chinese chili-bean sauce 2 tbsp soya sauce generous pinch of chili flakes 2 tbsp cider vinegar 1 tbsp brown sugar Heat the canola oil, garlic and peanut butter together gently to combine. Whisk all the other ingredients in to combine. Taste and adjust, the sauce should be smooth and quite spicy. Set aside. salad: 3 to 6 cups leftover turkey, shredded 1 head iceberg or romaine lettuce, shredded 1 carrot, grated 1 cucumber, ½-inch dice 1 green apple, ½-inch dice 3 stalks celery, ½-inch dice small handful cilantro leaves, slightly chopped small handful fresh mint, slightly chopped (if available) Toss the shredded turkey in enough sauce to coat it well. Arrange all the greens on a platter or on plates. Pile the turkey onto the greens and garnish with thinly sliced green onions and additional cilantro. Serve any leftover peanut sauce and Sriracha sauce on the side. recipe: Chef Shona Pearson, Vancouver

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Sweet Potato and Cranberry Muffins

Fried Apple Ring Pancakes with Hot Apple Cider Sauce

yields 12 muffins 1 sweet potato 1/4 cup butter 1/4 cup brown sugar 2 eggs 1 cup milk 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt a pinch freshly grated nutmeg 1/2 teaspoon cinnamon 1/2 cup dried cranberries 1/4 cup pecans Preheat oven to 375°F. Wash and dry your sweet potato. Prick it all over with a fork. Place on a baking sheet and bake for 30 minutes, turn over and bake for another 30 minutes, or until soft throughout. Remove from the oven and allow to cool enough to handle. Scrape the flesh from the skin into a bowl and mash with a fork. Let the sweet potato cool until just barely warm. You don't want it to cook your eggs. Prepare a muffin tin by greasing it and lining with muffins papers. Transfer cooled sweet potato to a mixer bowl and beat in softened butter and sugar until well combined and light. Scrape down the sides and beat in eggs and then milk. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Fold the dry ingredients carefully into the wet. Fold in nuts and cranberries. Scoop into prepared muffin tins and bake for 20 minutes or until you can insert a toothpick and it comes out clean. recipe: dailyunadventuresincooking.com

Pancakes: 1 cup Bisquick baking mix ( or whole wheat pancake mix) 1 egg 1/2 cup milk 1 teaspoon pumpkin pie spice ( or apple pie spice) 1/2 lemon, zest of 2 medium apples, pared and cored Hot Apple Cider Syrup 1 3/4 cups apple cider ( or juice) 1/4 cup packed brown sugar 1 -2 teaspoon lemon juice (optional) 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Beat baking mix, egg and milk with whisk until smooth. Add pumpkin pie spice(or apple pie spice) and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices. Using a toothpick, dip slices into batter. Cook on medium hot griddle until golden brown, turning once (about 3 to 5 minutes each side). Serve hot with apple cider syrup. Enjoy!

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GREAT CHRISTMAS GIFTS

TWIG TERRARIUM Handmade in Brooklyn and shipped anywhere, these adorable moss terarriums are great for your office or room with little light. They come in a variety of themed landscapes complete with realistic human figurines. $55+, twigterrariums.com

GOURMET GIFT BASKETS BY URBAN FARE Known as Vancouver’s best gift baskets year round, these bundles of culinary joy are great for giving during the holidays. Choose from a large selection at each location or have one custom made. $50+, Various locations, Vancouver & Kelowna, urbanfare.com

LAMPE BERGER HOME FRAGRANCE SYSTEM Originally invented over a hundred years ago to purify air in hospital rooms Lampe Berger’s patented system of diffusion by catalysis purifies and perfumes the air indoors like no other system. $100, Revolucion Cigar & Fine Gifts, 1062 Mainland Street, Vancouver, revolucionstyle.com

EDWIN JAGGER MEN’S SHAVING KIT TAITTINGER NOCTURNE SEC ROSÉ DISCO The ultimate essential for every man from one of the finest purveyors of men’s skin This new slightly off-dry, rosé Champagne care products. This ultra stylish and has a rich flavour profile and medium-bodied functional shaving kit is available with texture, and is adorned in a flashy disco-ball cartridge or double edged razors. wrap. Makes a great hostess gift. $130, Revolucion Cigar & Fine Gifts, $90 approx., Legacy Liquor Store & 1062 Mainland Street, Vancouver, Marquis Cellars, Vancouver revolucionstyle.com

MAD MILLIE DIY CHEESE KITS Have fun making artisan cheese at home with these great kits. Included are all the ingredients necessary. $40+, madmillie.com Also available at Bosagrape in Burnaby. bosagrape.com

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Delectable DIY Desserts

Christmas desserts come in all shapes and sizes and should be as much fun to make as they are to eat. But sometimes great looking recipes are either impractical for today’s hundred square-foot kitchen or turn out to be mediocre. Here are five divine desserts that you can actually make at home. Yes, even you! These recipes are sure to ‘wow’ your guests and you’ll be impressed with how surprisingly easy they are.

The Ultimate Gingerbread Recipe Our ultimate recipe for this delicious Christmas staple is guaranteed to be a winner. See page 10.

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Russian Tea Cake C ookies

Amaretto Cherry Tart

find more recipes @ gourmetfare.ca

Peppermint Whoopie C ookies

Red Wine Poached Pears

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Russian Tea Cookies 1 cup butter, softened 1/2 cup icing sugar 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped nuts extra icing sugar Preheat oven to 400°F. Beat butter, 1/2 cup icing sugar and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and nuts. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool completely on wire rack. Roll in powdered sugar again.

Bring 3/4 cup cherries, 1/2 cup Amaretto, sugar, and 1/8 teaspoon salt to boil in small saucepan over high heat (if using frozen cherries, start at medium heat for 3 minutes before increasing to high). Reduce heat to medium and simmer until a thick syrup (about 7 to 10 minutes). Transfer to large bowl and cool slightly, about 5 minutes. Add remaining cherries and toss to coat. Set aside. Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. In medium bowl, whisk together mascarpone, remaining 2 tablespoons brown sugar, remaining 1/4 cup Amaretto, vanilla, remaining 1/8 teaspoon salt and cooled gelatin mixture until smooth. Spread mascarpone mixture in cooled tart shell and top with cherry mixture. Chill for 30 minutes.

Peppermint Whoopie Cookies

Amaretto Cherry Tart 2 cups shortbread cookie crumbs 6 tablespoons light brown sugar 1/2 cup toasted almonds, fine ground 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1 1/2 pounds cherries, stemmed, pitted and halved (fresh or frozen) 1/2 teaspoon pure vanilla extract 2 cups mascarpone 3/4 cup Amaretto liqueur 1/4 cup sugar 2 tablespoons water 1 teaspoon unflavored gelatin Adjust oven rack to middle position and preheat oven to 350°F. In medium bowl, combine shortbread crumbs, 1/4 cup brown sugar, almonds, butter and 1/4 teaspoon salt. Press into bottom and sides of tart pan. Bake until light golden, about 15 minutes. Transfer to cooling rack and cool completely, about 30 minutes.

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1 3/4 cups all purpose flour 1/2 cup warm water 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup processed cocoa powder 3/4 cup unsalted butter, room temperature 1 large egg, room temperature 3/4 cup granulated white sugar 1/4 teaspoon baking soda 1/4 cup (60 ml) buttermilk 1 teaspoon pure vanilla extract 1 cup unsalted butter, room temperature 1 - 7 ounce marshmallow “creme” 2 cups icing sugar, sifted 6 drops of red food coloring 1 teaspoon pure vanilla extract 1/3 cup (80 ml) crushed candy cane pieces Preheat oven to 375°F and place oven rack in the center of the oven. Line two baking sheets with parchment paper. In a large bowl sift together the flour, baking soda, salt, cocoa powder and baking powder. In the bowl, beat the butter and sugar until light and fluffy. Add the egg, beating well. Beat in the vanilla

extract. In a small measuring cup, mix the buttermilk and water. With your hand mixer on low speed, alternate between adding in the flour mixture and buttermilk mixture. Drop heaping tablespoons of batter on the prepared baking sheets, spacing about 3 inches apart. With the back of a spoon, smooth the tops of the cookies. Bake for about 9 to 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. Peppermint Marshmallow Filling: In a bowl, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the hand mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3 to 5 minutes). Add a little cream (if filling is too thick) or icing sugar (if filling is too thin) to get the right spreading consistency. Mix in crushed candy canes. Flip cookies and spread a heaping tablespoon of the filling on half. Use the other, unfrosted half to place on top. Lightly sift icing sugar over finished cookies. Makes 12 to 15 cookies.

Red Wine Poached Pears + Orange & Pistachio Cream 4 to 6 peeled Bosc or Anjou pears 1 1/2 cups of red wine (Shiraz or Merlot) 3/4 cups of granulated sugar 2 tablespoons of lemon juice (can also add lemon zest if desired) 2 teaspoons vanilla 2 teaspoons of cinnamon Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10 to 12 minutes. Carefully stir, then simmer for an additional 8 to 10 minutes - until they are tender and are easily poked through with a fork. Remove pears

and let them cool. Boil wine sauce until the liquid has been reduced by half. Set aside. Orange & Pistachio Cream: 250 g light cream cheese spread 1/4 cup orange juice 2 tablespoons finely chopped pistachio nuts 1/4 cup berry sugar 1 teaspoon finely grated orange rind Pistachio nuts, extra, for decoration Mix cream cheese spread, orange juice, nuts, sugar and orange rind. Dollop on plate next to pears and sprinkle nuts over.

The Ultimate Gingerbread 1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg; blend into the molasses mixture until smooth. Cover and chill for at least one hour. Preheat the oven to 350°F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

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Enjoy Erin Ireland’s famous To Die For Banana Bread with with a 16 oz. coffee.

$ 2.49

card price + tax

until 11:00 am

at our Vancouver stores

groceries + licensed casual dining + urbanfare.com

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The holidays can be stressful, particularly when hosting. We’d like to extend a helping a hand in your kitchen this year, so we turned to the experts for a little advice. We asked Vancouver’s Executive Chefs, from some of our favourite restaurants:

What simple trick do you use at home when preparing a meal for your guests? Neelam Sharma "My secret for cooking at home is I use good salt, like Diamond Crystal Kosher salt, and just the right amount."

"First, always stick to what you know, it makes for enjoyable entertaining. Second, I always love making a pesto pasta, it's fun to do and isn't always on everyone's list!”

Executive Chef Derek Bothwell, Chill Winston, Guilt & Co.

Executive Chef Gennaro Iorio, La Terrazza

"Drizzle a great, expensive extra virgin olive oil on any dish before serving." Executive Chef Jean-Francis Quaglia, Provence Marinaside

"Have all the work done ahead of time. Then you do not have to stress when your guests are there. You just put the finishing touches on the meal." Executive Chef Lee Cooper, L'Abattoir

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"Try to add a bit of colour to your spread. It really brightens things up. For example, I always like to use red and yellow beets together in a salad with watercress, pancetta and buffalo mozzarella. The juice from the beets can also be used to make a vinaigrette. Against a white plate, it is very striking and appetizing on the table."

"Cooking the perfect fish is like having a first date: one minute early is better than one minute late." Executive Chef Frank Pabst, Blue Water Cafe & Oyster Bar

Executive Chef Umberto Menghi, Il Caminetto, Trattoria

"The night before Christmas dinner, take butter, herbs and garlic and blend them all together. Then gently rub this mixture under the skin of the turkey being careful not to tear the skin. This locks in flavour and moisture when you roast your turkey." Executive Chef Ryan McDonald, Urban Fare

"Cooking, it is all about seasoning! You season with salt when you begin, then a little more half way and also finish with finishing salt. To achieve great flavour, you need to spread the love." Executive Chef Hamid Salimian, formerly Diva at the Met

"When making pasta add extra egg yolk, it makes it richer without adding any cream." Executive Chef Nicholas Hipperson, C Restaurant

"Light many candles around your kitchen and dining room. Not only do the candles create a nice ambiance, they help to reduce the stronger aromas from cooking, such as frying fish or indoor grilling." Executive Chef Faizal Kassam, Cibo Trattoria and Uva Wine Bar

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GOURMET FARE PRESENTS

wine pairing

101 Trying to find the right wine for your next get together? A little wine knowledge can go a long way when pairing with food. Ultimately, your tastebuds are the best judge of what works and what doesn’t. This simple guide will help.

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Erin Ireland's

MUST TRY FIVE from Vancouver's newest, fab restaurants

A great dish is so much more than a plate of food. When a chef truly cares about his or her creation, there is usually a story behind it. This can be as simple as the sourcing of ingredients or the who and what behind the flavour inspirations. These are the layers that elevate the dish to conversation material. My favourite type of dinner party is one that centers around this inspiring and colourful chatter. After all, Vancouverites have evolved into a sophisticated food-focused culture, always looking for the next gem on the culinary horizon. Here are FIVE of the gems that you'll not only love, but you'll talk about.

Artichoke Dip at Good Wolfe Kitchen & Bar Blessed are those who have already discovered this three-month old, 70-seater gem in the heart of Yaletown. Industry veterans Josh Wolfe and Richard Goodine have joined forces to create memorable dining experiences and they’re hitting it out of the park. Chef Josh - also behind Fresh Local Wild food cart - created their deliciously unique artichoke dip aiming to fill the "black hole" that exists for this commonly offered, yet mediocre appy. "I'd never had one I loved", he says. Born was his deconstructed version with fried chokes, crispy kale and creamy Béchamel ($10). goodwolfe.ca

Tacos at Cuchillo Though tacos are trendy right now, don’t expect this fad to pass anytime soon at Powell Street’s new brick-walled, Pan-Latin restaurant co-owned by former Cobre Chef Stu Irving and John Cooper. The room is dim, the music is loud and there’s often a line-up, so make a reservation. After sampling each of the five tacos ($8 for a pair), I was floundering to pick a favorite, so try them all! Pictured are the Baja Style Battered Rockfish with chipotle aioli and Mole Lamb Albondigas with browned garlic popcorn. cuchillo.ca

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Vegan Perogies at Graze Fraser Street’s new vegan restaurant - specializing in comfort foods - will impress all types of diners with its diverse menu that includes nut cheese, pates and coconut-based cream sauces. Chef Karen McAthy’s pièce de resistance is a yam and eggplant perogy dish ($16) topped with crispy shallots and served with an intensely smoky coconut cheddar sauce, sour coconut cream and spicy tomato jam. And kudos to Graze for growing herbs, yams, peppers and more in their own back garden. grazerestaurant.ca

Rotisserie Chicken at Homer Street Cafe & Bar Vancouver (and I) are going bonkers for this gorgeous new Yaletown restaurant’s deliriously flavourful and tender rotisserie chicken. The free-run local birds are brined for 36 hours and then cooked for 65 minutes in a Grand Flammes Millennium Rotisserie - the only one of its kind used in a Canadian restaurant. Order a full chicken ($32) - which comes with coleslaw, pee wee potatoes and loads of buttery jus - and take the rest home for a week of better-than-ever leftovers. homerstreetcafebar.com

Radish Cakes at Bambudda Known as Law Bak Go at Gastown’s new and very happening modern Cantonese dim sum restaurant, this chili-oil infused ‘small plate’ ($9), topped with tender brisket, is a huge winner. Try the vegetarian version, too, made with shitake mushrooms and pickled beets. Wash it all down with a Tsui Hang cocktail, named after partygoers’ favorite Granville Street Chinese restaurant served in a teapot, of course.

Erin Ireland is a contributing food reporter for CTV Morning Live and The Rush on Shaw TV. She is also the owner of To Die For Fine Foods, which specializes in banana bread and lemon loaf. You'll find Erin's most recent restaurant recommendations on Twitter: @erinireland. itstodiefor.ca

bambudda.ca

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ACTUALLY WORTHY OF SHELF SPACE IN YOUR CUPBOARD We recently tested a whole plethora of gluten free products and arrived at this short list of snacks that are still tasty despite their lack of gluten and wheat. Udi’s Salted Caramel Cashew Cookies

Lesser Evil Chia Crisps

Popcorn Indiana Chocolate Drizzled Popcorn

FSTG Sweet Potato Chips

Krumbleez Cranberry Apple Raw Snacks

We can’t believe these are gluten free and you won’t either! Available in a variety of flavours. This one is our favourite.

These crunchy baked crisps deliver a great punch of smokey BBQ flavour while remaining fairly low in fat and calories.

Yes, you read correctly. Popcorn drizzled with chocolate. And, of course, sans gluten. You’ll thank us later.

Our favourite of this brand’s line-up. A close second is their White Cheddar flavour.

This local B.C. product surprised us. These granola bar type snacks are tasty, crunchy and all around good.

Your Best Source for •Certified Organic Beef, Chicken and Pork •Specialty Premium Meats and Poultry •Wild and Farmed Game

Well Sourced

Sustainable

Local

Quality Product from pasture to plate Hills Foods with Urban Fare offers a large selection of local and exotic meats to excite anyone’s taste buds

Supporting Local Farmers

Proudly BC Owned and Operated

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A Gluten Free Christmas

Growing numbers of people are choosing (or are required) to follow a gluten free diet. For this reason, the holiday season and its abundance of traditional flour based treats can make for a tough time. Here are a few gluten free recipes that are perfect for your Christmas dinner table. As you’ll find out, a lack of gluten doesn’t necessarily have to result in a lack of taste. Red Wine Roast Beef Gravy

pan juices from roast beef pan 2 tablespoon olive oil 1½-2 tablespoon cornflour 2 gluten and wheat free beef stock cubes 3-4 tablespoon redcurrant jelly 400 ml water 400 ml red wine After removing beef from roasting pan, cover with foil to keep hot, for about 30 mins. Place pan with roasting juices directly on stove top element and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Taste, and if necessary season, then sieve (use sifter) into a clean dish and serve. White Wine Turkey Gravy

pan juices from turkey pan 2 tablespoons sweet rice flour 1/2 cup white wine or water or milk Salt and pepper to taste Note: You can use cornstarch instead of rice flour but must mix in cold water first to avoid clumps of starch. When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Scrape pan juice/ drippings into a measuring cup or bowl. When fat rises to the top of the cup, skim off

and discard 1/4 cup of fat and pour in a medium skillet or saucepan. Mix flour (or cornstarch) with 1/2 cup water or white wine. Stir until smooth and dissolved. Add remaining pan juices to fat in the skillet. Whisk dissolved rice flour (or starch) mixture into the pan and cook over medium heat while continuing to whisk for about five minutes, until thickened. Add salt and pepper to taste. Turkey Stuffing

1 small loaf of whole grain gluten free bread, sliced 1 small loaf of white gluten free bread, sliced 1/4 cup of fresh Italian parsley 3 tablespoons of fresh sage Salt & Pepper 1 cup of unsalted butter or margarine 2 onions (or 1 large onion) 1/2 cup of chopped fennel 1/2 cup of chopped celery 2 large eggs, lightly beaten 1 cup low sodium chicken broth 1/2 cup heavy cream Lightly butter each side of bread slices and broil until brown/toasted. Allow bread to cool completely on a wire rack. Put bread in a Ziploc bag and slightly break toasted bread into large bread crumbs (or cut into pieces). Place in bowl with parsley, sage, salt and pepper. Melt butter in a skillet over medium heat; add onions and saute until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft. Transfer vegetables to bowl with the toasted bread crumb pieces. Add eggs, stock, cream and gently toss. Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of oven for 30 minutes at 325°F. To brown the stuffing, uncover and bake for an additional 20 minutes.

Apricot Brandy & Hazelnut Mincemeat Tarts

for the pastry: 170g gluten-free flour ½ teaspoon cinnamon 100g unsalted butter 1 tablespoon Berry sugar for the mincemeat: 140g semi-dried apricots, finely diced 85g semi-dried figs, finely diced 100g toasted hazelnuts 1 teaspoon each ground cinnamon, grated nutmeg and mixed spice grated zest and juice of 1 orange 50g butter 1 banana, chopped 3 tablespoon brandy icing sugar, to serve Put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and three tablespoons cold water, and pulse until the mixture starts to clump together, about 30 secs. Empty mixture onto a cutting board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry. Wrap the pastry in cling wrap and chill for 30 mins. Pastry: Heat oven to 400°F. Roll the pastry on a lightly floured surface to 1/8” thickness. Using a cutter, cut out 3” discs and use to line a 12-hole muffin tin. Use a star cutter to make star shaped lids. Chill both. Mincemeat: Put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon one to two teaspoons into each tart, dampen the edge (sides) of the pastry bottom with water and sit a smaller pastry disc or star on top. Bake for 12 to 15 mins until golden brown. Lift onto a wire rack to cool and dust with icing sugar.

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entertaining cheats There’s something about the holidays that makes people stop by unannounced. You could just ignore the buzzer, but odds are that crazy cat lady from the second floor is going to arrive home and let them into the building. In fact, they’re probably already in the elevator. So, when company arrives and you find an unexpected flash mob cocktail party in your living room, don’t say we didn’t warn you. But relax, we’ve got you covered with these simple entertaining ‘cheats.’ With only a few ingredients these creations are easy to whip up in a pinch and will leave your guests impressed with your sudden culinary know-how. Raspberry Topped Berry Cream Cheese in Fillo Pastry Shells with Balsamic Reduction These berry cute hors d'oeuvres only take a few seconds each to make. Simply place a scoop of soft berry flavoured cream cheese in store bought Fillo shells. Add a raspberry, a couple drops of Balsamic and garnish with a piece of fresh mint. Voila!

Brie & Red Pepper Jelly on Carr’s Crackers This simple classic is perfect for any occasion. Urban Fare’s Red Pepper Jelly is amazing paired with Brie. We recommend a simple, plain cracker. Finish with a piece of fresh basil.

Falafel Chips & Hummus Hummus and Falafel chips must have been seperated at birth! They are that good together. This simple yet gourmet combo will add some Mediterranean flavour to your gathering.

Campari Tomatoes Stuffed with Herbed Soft Goat Cheese These golf ball sized Campari (or cocktail) tomatoes are grown locally and can be bought year round. Simply cut the tops off and hollow out the tomatoes with a small spoon.

Curry Chicken Apricot Crostini The chefs at Urban Fare make a delicious Curry Chicken Apricot Salad. Place a dollop on to a toasted baguette slice and garnish with a sliver of roasted red pepper. You’ll be amazed at how much flavour is packed into these colourful two bite wonders.

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Blend finely chopped fresh chives and rosemary into a soft goat cheese and spoon into the empty tomatoes. Drizzle a good quality olive oil on top and garnish with sliced fresh basil.


Top Kitchen Gadgets for 2014 (according to us)

These little helpers make life easier in the kitchen. THE RICE CUBE Makes sushi in seconds - no mats or sticky rice required. Squashes ingredients into perfect bite-sized cubes! Works with all types of rice, even wild.

TRUDEAU TOSS & CHOP SALAD TONGS These soft grip tongs with micro-serrated blades easily cuts fruits and vegetables for fresh chopped salads and salsas without carving the bowl. Comes with a recipe book.

$20, available at Cookworks, various locations. cookworks.ca

$29, available at Cookworks, various locations. cookworks.ca

KUHN RIKON 4-INCH PAIRING KNIFE Don’t be fooled by the flashy colours, the 4-inch blade is made of carbon steel and stays sharp. The plastic sheath protects the blade and makes for easy storage. $11.95 each, available at Cookworks, various locations. cookworks.ca

OXO 3-IN-1 AVOCADO SLICER Split, pit, slice and scoop avocados safely and effectively. Top rack dishwasher safe. $14, available at Cookworks, various locations. cookworks.ca

KUHN RIKON SILICON GARLIC PEELER Place a clove of garlic into the silicone tube, press down, roll it around, and, voila, you have peeled garlic and pungent-free smelling fingers. Available in vibrant red, green and purple. $9, available at Cookworks, various locations. cookworks.ca

GRAVITI ELECTRIC SALT & PEPPER MILL Innovative one-hand system featuring fine to coarse adjustment and a rust-proof ceramic grinder on top to keep your table pepper dust free. Use it with any dry spice, including sea salt. Battery operated.

RSVP HERB SCISSORS Cut, chop or mince herbs directly into a pan or over a plate with these scissors bearing five 3-inch stainless steel blades.

$19.99, available at amazon.ca

$15, available at Cookworks, various locations. cookworks.ca

SPIRELLI SPIRAL SLICER Who said you can’t play with your food? Create julienne vegetable strips, thick or thin, with carrot, radish, cucumber and other firm vegetables. Dishwasher safe. $34.99, available at amazon.ca

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Resolution Resurrection Jolts of Inspiration to Revive those Lifeless Promises Neelam Sharma Break out the bazookas and bubbly, New Years is fast approaching. Cue the best-of lists, glitter, auld lang syne covers, more glitter and resolutions. A new beginning looms and many view it as their next chapter, a chance for their story's plot to thicken. We are enamoured by the glitz of resolutions. Like the sparkly spray of New Year's fireworks, they also dissolve just as quickly. The trick to achieving goals is keeping them simple. With simplicity in mind, here are three tips on how to manage your resolutions.

1. Small steps lead to big goals The journey of a thousand miles begins with a single step. According to Forbes Magazine, one key to success is to be specific with your goals, write them down and create a step-by-step plan on how you will achieve them. For example, rather than resolving to be at your skinniest before the year is over, focus on the first five pounds. Make a quantifiable goal that you can check in on and make your reality. Sign up to a fitness class, like kick-boxing, or a sport that can be scheduled into your week. Write down how specifically you will adjust your diet and lifestyle. Doing one small thing at a time will keep you on track.

2. Get support Refrain from tackling your resolutions in silence. Enlist the help of others, be it family, friends or a counsellor, to receive regular doses of motivation. Research shows that taking on a challenge in a pack is more effective than doing it independently. Start a fitness class or go to the gym with someone; ask your partner to get behind your nutrition plan and monitor your progress; talk to a professional, be it a financial advisor or counsellor, to put in place a plan and help keep you on track. Join a support group specific to your resolution. As ridiculous or intimidating as that may sound, folks are likely to overcome a challenge when held accountable by a stranger.

Martha Beck, writer for Oprah.com and life coach, says that a key to success is to team up with people who are not on your wavelength. It is easier to fall in front of someone who knows and loves you, as opposed to a stranger who, heaven forbid, may chalk your shortcomings up to a weak will.

3. Positivity is power If at first you don't succeed, try again. We are imperfect beings so a slip up on the path to resolution land is natural. You broke down and had a cigarette? You didn't exercise all week? Rather than admonishing mistakes, focus on rallying yourself back on track. There is a science behind the power of positive thinking and, according to Barbara Frederickson, a positive psychology researcher at the University of North Carolina, positive emotions broaden your sense of possibility and open your mind up to more options. This frame of mind helps you to build skills and develop resources. Frederickson's work is the most cited and referenced in her field. Focusing on mistakes or negativity narrows your mind and scope of thinking, leaving you to focus on fewer options. For example, if you are angry with someone, that negativity consumes you to the point where you can't think about anything else. If you're feeling bad about not exercising or not eating healthy, all you will think about is how little motivation you have. Your brain closes off and focuses on the negative emotion, this is actually instinctual. To get your motivation flowing, try meditation, play time, even writing. View your year in review as a progression. Is your resume stronger than it was the year before? Has your health improved? Do you see a light at the end of your debt problem? Ultimately, your resolutions can be reached, but you must build a platform to get yourself there. Happy New Year!

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great turkey switch one man’s dream to put goose on the table Colin Aspinall

I’d been had. It started a long time ago one year at Christmas. It felt like I had been given a punch to the midsection, like Santa Claus meets Mike Tyson. Not the nice Mike Tyson either, I’m talking Iron Mike when his meal of choice was the top of some guy’s ear. Eventually, I caught my breath and asked the obvious question, “So, mom, where’s the turkey?” It turned out that my mom wasn’t going to cook turkey for Christmas. No, instead she decided that Bouillabaisse, a rustic French fish stew, would do just fine, thank you very much. How was she planning on stuffing that? Choking back the tears, I summoned up enough Christmas cheer to smile at my mother and say thank you. After all, it was Christmas and I wasn’t about to Scrooge the dinner. The dinner was excellent, memorably so! I was lucky to have parents who were quietly confident and very adept in the art of cuisine. The broth was rich and studded with clams, mussels and generous chunks of succulent fish. Topping off each fragrant bowl was a thick disk of crusty bread lightly toasted in butter and spread with zesty rouille. Heaven! I went back for seconds and thirds. I would even admit to having fourths under duress. The turkey was forgotten and Christmas wasn’t ruined in the process, it was enlivened. So, this year, inspired by that night, I have decided to buck the turkey trend, wrap myself in a warm blanket of tradition and serve a Christmas goose. What about the mess? How much work is this going to be really? Which Chinese take-out menu should I have on hand, just in case? With these questions in mind, I sought the help of experienced friends and family to guide me. Surely, I know enough people that have made enough goose mistakes that I can benefit from their trials and errors. In my mind, that‘s the key to getting anything right. I prefer to make a proper mess the first time and, with singed fingers and a surprised expression (what happened to my eyebrows?), I’ll have a list of things to avoid next time. Other than executing a perfect goose recipe, there are other challenges that you might be confronted with if you choose the road less travelled. Be prepared. I would suggest alerting (a strong word, I know, but turkey fans can be quite alarmist) friends and family of your plans well ahead of goose day. “Did you know goose is higher in alpha-betagamma fatty acids than turkey?” might work, even though it’s complete nonsense. Approaching the subject delicately at first, like this, will increase your chance of decreasing objections.

At this point, I still don’t have the official “go” to make the turkey switch at Christmas this year. This is despite the fact that my research has led me to conclude that, with simple ingredients and a modest amount of counter space, I stand an excellent chance of serving a memorable Christmas dinner, much like I had been served all those years ago. I plan on using constant steady pressure for the next couple months. A likely endgame tactic will be to leave copies of Dickens’ A Christmas Carol around the house.

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration.

But I’ll keep that Chinese take-out menu handy, just in case.

tips • A goose is typically 10 to 14 pounds and will feed about one person per pound. If you have larger friends a larger goose is an excellent idea. • The goose will have more fat under the skin than a turkey. It is important to render out and remove the fat during roasting to prevent a big mess. Prick or score the skin on the breast and legs, be careful not to cut the flesh. Remove any excess fat from the cavity of the bird. Take the goose out of the oven a couple times during roasting, transfer the bird to a baking sheet and pour the collected jus/fat into a glass vessel of some kind. • Stuffing the cavity with flavour elements and aromatics, like lemon wedges, onion and fresh herbs like sage or thyme, will add flavour to the roast and help keep it moist. • Start with a hot, hot oven around 450°F. This will kick-start the browning of the skin and give you a good shot at serving a “golden goose.” Turn down to 350°F after about 10 minutes and roast for 2 ½ to 3 ½ hours or until an internal thermometer shows 180 °F. • Of course, you must let the cooked goose rest under a tin foil tent for 30 minutes (enough time to cook the veggies) because you know carving a goose right out of the oven will guarantee a dry finish. • Make gravy. Everyone likes gravy!

Colin is an avid carnivore and wild meat enthusiast. He lives in Port Coquitlam where he regularly tests the culinary limits of his wife and two kids.

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Brush up on Olive Oil What do labels like extra-virgin and cold pressed mean? If you’re new to the world of olive oil, you may think of olive oils as being roughly similar in taste, appearance and health value. It may be tempting to reach for the least expensive bottle of oil you see at the grocery store in the hope of saving money. As is true with most foods, there are different levels of quality based on how the food is grown or processed. Olive oil is no exception. The olive oils you see on your grocer’s shelf can vary considerably in quality based on the designated grade or type of olive oil. Here’s how to understand the different types of olive oil and make the choice that’s best for your needs. All oil is derived from pressing the oil from the ripe olive after it’s grown. Based on the characteristics of that pressing, olive oils can be designated as extra-virgin, virgin and fine olive oil. To make matters even more confusing, olive oil can also be further classified as cold pressed, estate or unfiltered. This variation in olive oil quality can make buying olive oil less straightforward than it might originally seem. Extra-Virgin Olive Oil (EVOO) One of the most prized types of olive oil is oil labeled as extra-virgin. To be designated as extra-virgin, the oil must have been taken from the first pressing of the olive, should have less than one percent acidity and must have been extracted through mechanical means without the use of chemicals of any type. Its deeper green color, rich flavor and more

potent aroma make it highly desirable oil in the culinary world. How can you be sure you’re getting genuine extra-virgin olive oil when you shop? Take a close look at the label and, in particular, the fine print. Some high quality extra-virgin olive oils will even have government issued certifications from the region where it is produced. Best for: drizzling over dishes, like salads, pasta, meat and seafood. Virgin Olive Oil Virgin olive oil is also derived from the first pressing using mechanical means without the use of chemicals or solvent. Unlike extra-virgin olive oil, it can have an acidity content of up to two percent. Because a lower acidity signifies that higher quality olives were used and that they were pressed quickly, virgin olive oils are usually inferior in taste to extra-virgin oils. Virgin olive oil tends to be less expensive than extra-virgin types of olive oil. Best for: because of its slightly higher acidity, it pairs well with stronger flavours. Try garnishing a tomato soup. Olive Oil After the first pressing of the olive, more oil can be extracted using a combination of heat, pressure and chemicals. The resulting oil can then be combined with virgin or extra-virgin olive oils to yield what is known as olive oil. This is the garden variety olive oil carried at most supermarkets which doesn’t carry the designation of virgin or extra-virgin. Ordinary olive oil usually may have a higher acidity than oils from the first pressing. Because the flavor is usually inferior, many culinary enthusiasts

use it only for frying when a fine quality oil isn’t necessary. Best for: Cooking. Select a less expensive plain olive oil. Plain olive oil is generally better for high temperature applications since extra-virgin olive oil has a lower smoke point. Cold pressed simply means that no chemicals were used in the process of extracting the oil. Estate means that the olives were derived from a single farm and is not a blend of multiple oils. Unfiltered oil means that the oil wasn’t siphoned through a filter to remove sediment which may be visible at the bottom of the bottle. Some people prefer the taste and texture of an unfiltered oil. When it comes to choosing among the types of olive oil, for the best flavor and quality extra-virgin olive oils are usually preferred. From a health standpoint, oils derived from the first pressing have the advantage since they have higher quantities of heart healthy polyphenols since they weren’t exposed to chemical solvents during processing. Spend a little time tasting and experimenting with the different types of olive oil. This will make it easier to appreciate a high quality oil and will allow you to get the best value for your money.

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Vancouver’s Food Scene: A Year in Review Many international cities boast a culinary empire, but we like to think our city’s reigns supreme. This year (at press deadline) saw the birth of 23 new eateries in Vancouver. Here is VancouverFoodster’s recap of restaurant openings in 2013. Have you experienced them all? Let us know at www.gourmetfare.ca. Platform 7 Coffee Brew Bar - 2331 East Hastings

Homer Street Cafe & Bar – 888 Homer Street

The Sandwich Shop – 123 Carrie Cates Court, North Vancouver

Smak – 1139 West Pender Street

Don’t Argue Pizzeria – 3240 Main Street

Longtail Kitchen – River Market in New Westminster

Earnest Ice Cream – 3992 Fraser Street

Chicha Restaurant – Broadway near Main

Tap & Barrel – Coal Harbour – plaza of Vancouver Convention Centre (owned by Daniel Frankel)

Graze – 3980 Fraser Street

Fauberg Bakery – 769 Hornby Street Mamie Taylor’s – 251 E. Georgia Street, Vancouver (owned by Simon Kaulback and Ron Oliver) Good Wolfe Kitchen – 1043 Mainland (owned by Josh Wolfe and Richard Goodine) Farmer’s Apprentice –1535 West 6th Avenue (owned by Chef David Gunawan & Dara Young) Kessel + March Restaurant - 1701 Powell Street Thyme to Indulge Bistro – Main (between 12th -13th)

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Five Elements Cafe – 1046 Commercial Drive Tuc Craft Kitchen - 60 West Cordova Street Rooftop at Black & Blue – 1032 Alberni Street Burdock & Co - 2702 Main Street East Van Roasters –319 Carrall Street La Mezcaleria – 1622 Commercial Drive Chez Christophe Chocolaterie Patisserie – 4712 Hastings Street, Burnaby


Top 10 Gift Ideas for the Under 20s Jessica Davidson & Megan Bingham With the holiday season fast approaching the most difficult people on your list are always the young adults. If you are like our parents you keep a busy schedule and have no clue as to what your kids really want. When we were young, anything big, bright and plastic would suffice, but now that we are older and more independent it becomes more of a challenge. Especially if your young adults are like my brothers and only converse in grunt language. What gifts can you get them that will be really memorable? Here is a top 10 gift list (in no particular order) from the source itself - teenagers. Dot and Daisy by Marc Jacobs The youthful scents of Marc Jacobs' Dot and Daisy perfumes are a must have for all young females. Dot, being the more floral and warm of the two, is perfect for your teen girl. Daisy, which is fresh and fruity, is a more mature scent. $80-105, sephora.com Studio Beats by Dre The world's best headphones have done it again. The new studio beats are remastered to give even better sound quality. The new beats are lighter, with precision sound and a 20-hour rechargeable battery. $329.95, beatsbydre.com Ticketmaster gift card Concerts and sporting events are applicable to almost every teen. All teens should experience the thrill of going to such an event. ticketmaster.com Canon EOS Rebel T5i The Canon EOS Rebel T5i is perfect for the amateur photographer such as your teen. With incredible video and image quality, your teen will be taking their photographs to new heights! $799.99, futureshop.ca iPhone 5s The long anticipated iPhone 5s has gone above and beyond expectations. With it’s new fingerprint identity sensor, the phone is able to read the owner's fingerprint as an extra security precaution. With an improved camera, larger memory, faster internet connection, its light design and retina display, it is truly the ultimate tech accessory. $719+, apple.com

Jessica Davidson and Megan Bingham are senior students at Point Grey high school in Vancouver. Jessica wants to be an orthopedic surgeon and Megan wants to further her career in writing.

Polaroid GL10 Instant Mobile Printer This portable polaroid printer prints photos from your digital camera or smart phone. It prints a high quality, no smudge, water-resistant polaroid in under a minute! $129.97, amazon.com Cypress Ski pass For the active teen, we have the infamous ski pass. With buses going regularly, your teen can hit the slopes all season long. cypressmountain.com Nike LunarGlide 5+ This is the ideal shoe for any active teen. Whether it be for training for intense sports or for gym class these shoes are comfortable and durable. $80+, nike.com Gift Cards If you are unsure about what to get your child, don't guess. Sometimes the best gifts are the ones they have the freedom to choose. They're happy, you’re happy. Some fool proof stores for girls include: Topshop, Sephora, Forever21 or Aritzia. Stores for boys include: Sportcheck, West 49, EB games or Topman. Playstation 4 or XBOX one The Playstation 4 and XBOX one are the newest consoles from Sony and Microsoft for your gamer. The Playstation 4 includes the new highly-sensitive dual shock 4 controller with touch pad that improves your gaming experience. The new XBOX one is a bigger and better Xbox 360 and includes new specs, such as an 8 core processor, HDMI pass-through, 8GB of RAM and Blue ray. $399.99-$499.99, futureshop.ca

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the perfect finish Entertaining With Coffee

My husband and I love to entertain. He loves to cook, I love to bake and we both love coffee. My favorite part of a great evening is the last course, I almost always make dessert the day ahead so that I can spend time with my guests. I don’t always finish with a coffee dessert, but I always serve a fresh espresso – the perfect finish to the evening. I not only like espresso to experiment with, but I also like that it leaves your mouth feeling warm and satisfied. I don’t like difficult recipes; my favorites are those that friends and family have passed on to me. My sister serves her mocha mousse cake with fresh seasonal fruit. My niece gave me the coffee toffee recipe, which I modified to use chopped roasted pumpkin seeds, because I’m allergic to nuts. I shop for good quality ingredients to make the best desserts possible. In my pantry you will always find Belgian chocolate, pure vanilla and fresh coffee beans –all available at gourmet grocery stores.

Melissa Davidson

Mocha Mousse Cake chocolate sponge base:

Beat eggs, then add sugar until well-blended. Preheat oven to 350°F. Sift flour and cocoa together and then 3 large eggs, room fold into egg mixture. Spread on temperature lightly greased 9-inch springform pan. 1/2 cup sugar Bake for 15 minutes or until toothpick 1/3 cup flour 2 tablespoon cocoa powder comes out clean, don’t over-bake. 2 tablespoon coffee liqueur Brush liqueur on cooled sponge cake. top layer:

Melt chocolate and butter in a double boiler or microwave. Dissolve cocoa in warm coffee and blend into chocolate mixture. Beat egg whites until stiff. Add sugar gradually at low speed. Gently fold egg whites into chocolate mixture. Pour over sponge cake base and refrigerate overnight. Serve with fresh berries or a berry coulis.

12 oz semisweet good quality chocolate 1 cup butter 1/3 cup cocoa powder 3/4 cup warm coffee 4 large egg whites 1/2 cup sugar

Salted Caramel Coffee Toffee toffee:

Line a baking sheet with parchment paper and lightly spray with oil. Place sugars, butter, molasses, salt and espresso into a medium saucepan and 1 cup butter 1/2 cup light brown sugar place over medium heat with a candy thermometer. Heat the ingredients while stirring occasionally until 1/2 cup white sugar 1 1/2 teaspoon molasses thermometer reads 250°F at this point stir continuously until the thermometer reaches 300°F. 1/4 teaspoon sea salt 1 oz espresso coffee topping: 1 cup semisweet chocolate, chopped 1/2 fine chopped nuts 1/2 teaspoon sea salt

Immediately pour toffee onto prepared baking sheet to cool. Sprinkle good quality chopped chocolate on the toffee and wait for chocolate to start melting. With a spatula spread the chocolate evenly on the toffee, then spinkle chopped nuts and sea salt. Place toffee into the freezer to firm. When it is cool, break toffee into pieces.

Layered Espresso Pour 1 oz of your favorite sauce, chocolate, white chocolate, caramel or liqueur. Gently pour a fresh hot espresso shot (1 oz) on top of the sauce and top with whip cream.

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Melissa lives in Vancouver with her husband, three children and an overweight cat. She owns Terrelli Coffee, which specializes in premium coffee roasting and supplies fresh coffee beans to high-end restaurants, cafes and grocery stores in Canada and the United States.


Any Occasion Any Excuse.

LO O K F O R RO G E R S’ C H O C O LAT E S AT F I N E R E TA I L E R S A N D G RO C E R S EV E RY W H E R E W W W. RO G E R S C H O C O LAT E S . C O M


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Gourmet Fare Vol. 1 | Issue 1: Winter 2013  

Your recipe for a better life

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